Carrot Sheet Cake with Brown Butter Frosting

This isn't just any carrot sheet cake. It's beautifully moist, spiced, and topped with a dreamy brown butter cream cheese frosting.

Begin with browning the butter for the frosting first as it needs a few hours to cool and solidify.

Then start the cake batter.

Whisk sugar, eggs, vegetable oil, yogurt, and vanilla extract in a bowl.

Add grated carrots and chopped walnuts or pecans.

Fold through flour, baking soda, powder, spices and salt.

Pour into a lined 9x13 inch baking pan and bake for around 30-35 minutes.

When the brown butter has solidified, beat it with an electric hand mixer or stand mixer with a whisk attachment, on high speed until light and creamy.

Add the cream cheese and beat again until light and fluffy.

Add powdered sugar, vanilla, and salt and beat it on low speed until the sugar is combined, then switch to high speed and beat until creamy.

Spread it generously over the cooled cake.

Enjoy! See the link below for the full recipe.